Beef, Uncategorized

Beef Stew Round 3

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I don’t know why but different beef stew recipes leave me fascinated. I think they are so easy and hearty. They literally come in all different shapes, flavors, and countries. I’m particularly partial to Irish stews though. You’ll find I make them most whenever it’s St. Patrick’s Day. This particular recipe I had stuffed in my cookbook and I just hadn’t bothered to ever make it. I decided to pull it out and give it a try. I was pleasantly surprised at how much I liked it. I would change a few things though. Like for one, I’d cook the beef a little longer to make it even more tender.

5 cups of chicken broth

1 lb beef stew meat

1 onion, chopped

1 tablespoon canola oil

1/4 teaspoon salt

1/8 teaspoon pepper

2 garlic cloves, minced

1/2 teaspoon dried thyme

3 tablespoons all purpose flour

2 teaspoons tomato paste

3/4 cup dry red wine

1 lb Yukon gold potatoes, cut into pieces

1 lb carrots

Combine beef, onions, oil, salt, and pepper ina  dutch oven. Over medium heat cook. Brown meat. Stir in garlic and thyme. Cook until fragrant. This is about 30 seconds. Stir in tomato paste and flour. Cook about 1 minute. Stir in wine. Stir out lumps. Stir in beef broth. Cover. Reduce to simmer for 30 minutes. Add potatoes and carrots and cook until tender.

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